Santa Fe Burrito Bake

This recipe comes courtesy of my sister-in-law, Lorraine. She has made this a time or two for our children when they have spent the night, and our children all love it. If any of you has more than one child, you know that if two or more children like the same meal, it's a miracle. So, I now have the recipe and really don't make it as often as I should. I like that it's easy to make and once it's in the oven and you get the few dishes you used washed, dinner clean up is a snap. I like to serve it along side fresh fruit and/or corn. But you do what you like.

Santa Fe Burrito Bake

1 1/2 lbs. ground turkey (I used ground beef once and it wasn't so great)
3/4 cup of water
1 pgk. taco seasoning
2 cups corn flakes* (crushed to 3/4 cup)
2 pkgs. Pillsbury seamless bread dough (or crescent rolls pressed together to eliminate seams)
1 cup shredded cheddar cheese
1 tsp. butter (melted)
chili powder
salsa
sour cream

1. Preheat oven to 350 F.

2. In a large skillet over medium heat, cook turkey until no longer pink; drain if necessary. Stir in water and seasoning mix. Add cereal, stirring until well combined; set aside. Add a little more water only if it looks too dry.

3. On a parchment lined cookie sheet, roll dough into a 15x10" rectangular.

4. Spread 2 cups of meat mixture in a 4-inch wide strip lengthwise down center of dough. Top with cheese. Cover with remaining meat.

5. Bring both sides of dough up over filling. Seal top and sides well.

6. Brush top with margarine and sprinkle with chili powder.

7. Bake 30-35 minutes until golden brown. Let cool for a few minutes to set.

8. Slice and serve with salsa and sour cream. Yum!